Fishery utilization of idle saline-alkaline water resources offers various benefits including reducing surrounding soil salinity, improving the ecological environment, increasing arable land area, and providing economic advantages to the fishery industry. However, for decades, the characteristics and regulatory mechanisms of microbial communities that affect fishery utilization have not been clear, which restricts their application. In this study, high-throughput 16S rRNA amplicon sequencing was employed to analyze the bacterial community in these water resources. The sequencing yielded high-quality sequences (2,765,063), resulting in the identification of 18,761 bacterial operational taxonomic units (OTUs). Analysis revealed that the type of saline-alkaline water had a more significant influence on the bacterial community compared to seasonal variations within the aquaculture period. The Chao index for saline-alkaline ponds (ASW) was significantly lower (P < 0.05) than for still saline-alkaline water (SSW) and flowing saline-alkaline water (FSW), while the Shannon index for ASW was also significantly lower (P < 0.05) compared to FSW. When comparing ASW to nonaquaculture saline-alkaline water, a decrease in Proteobacteria to 26.87% was noted, particularly α-proteobacteria and γ-proteobacteria, accompanied by a rapid increase in Actinobacteria and Cyanobacteria to 28.60%. Networkx analysis further revealed that ASW significantly increased competition and amensalism from secondary saline-alkaline water microorganisms, resulting in a more solitary bacterial community composition as an adaptive strategy to cope with intense environmental pressures. Key bacterial species such as Pseudomonas, Hydrogenophaga, and Flavobacterium were found to be involved in hydrogen-cycling, nitrogen-cycling, and carbon-cycling, respectively, with all three exhibiting high abundance in FSW. Consequently, FSW demonstrates significant advantages in biogeochemical cycling, pollutant degradation, and the utilization of indigenous probiotic bacteria. Although the surface of abandoned secondary saline-alkaline land was covered with white salt particles, the fishery utilization of saline-alkaline water with low salinity levels (4.0-5.5), and the presence of nitrate and phosphate were identified as primary determinants of bacterial community composition. Nevertheless, a comparison of coastal high-salinity ponds indicated that salinity still selectively affects bacterial communities to some extent. Overall, our study provides valuable insights into the microbial regulation of nitrite during saline-alkaline water aquaculture, thereby aiding in the efficient utilization of secondary saline-alkaline water resources for fisheries.

To compare the quality and nutritional differences of crayfish under freshwater and saline-alkali water aquaculture conditions, this study systematically analyzed the biochemical composition, physical properties, and nutritional evaluation of crayfish (Procambarus clarkii) cultivated in saline-alkali water (PC-SW) and freshwater aquaculture (PC-FW), respectively. The results showed that crayfish from PC-SW had higher crude protein, crude fat, water content, and ash content. At the same time, PC-SW had a higher meat yield (16.18 ± 0.74%) than PC-FW (p < 0.05), with no significant changes in the head weight ratio or hepatopancreas weight ratio, indicating superior crayfish quality. The trace element content of PC-SW differed significantly from that of PC-FW (p < 0.05), with the exception of Cu. To some extent, the amino acid and fatty acid compositions were similar. The no essential amino acids content of crayfish cultivated under freshwater and saline-alkali conditions was higher than the essential amino acids content. The total branched-chain amino acids (BCAAs) content was higher than the total aromatic amino acids (AACs) content in both groups; however, the BCAA to AAC ratio was similar, at approximately 2.14. The essential amino acid index results were 69.01 and 68.02, respectively. Finally, betaine and nucleotide concentrations increased and geosmin content was significantly reduced in PC-SW (3.13 ± 0.09 μg/kg) compared to PC-FW (4.32 ± 0.09 μg/kg) (p < 0.05), implying that PC-SW crayfish had a better flavor. Our findings revealed that cultivating crayfish under saline-alkali conditions can significantly improve the nutritional quality and flavor of muscle.